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Beef Tenderloin with Balsamic Tomatoes

Makes: 2 servings
Serving size: 3 ounces cooked meat and 1/3 cup balsamic sauce
Start to Finish 25 mins
Beef Tenderloin with Balsamic Tomatoes
Ingredients
  • 1/2  cup  balsamic vinegar
  • 1/3  cup  coarsely chopped, seeded tomato
  • 2  teaspoons  olive oil
  • 2  beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
  • 1  teaspoon  snipped fresh thyme
Directions

1. In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir tomatoes into hot vinegar reduction.

2. Meanwhile, trim fat from steaks. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F).

3. To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.

Nutrition Facts (Beef Tenderloin with Balsamic Tomatoes)
  • Servings Per Recipe 2,
  • cal. (kcal) 275,
  • Fat, total (g) 12,
  • chol. (mg) 76,
  • sat. fat (g) 3,
  • carb. (g) 12,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 10,
  • pro. (g) 26,
  • vit. A (IU) 243,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 80,
  • Potassium (mg) 538,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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